This recipe comes from the special features of Once Upon a Time in Mexico. The dish is also found under the name Cochinita Pibil. But I’ll call it Puerco Pibil, as puerco refers to pork, while cochinita is a whole suckling pig. The cut of meat we will use is pork butt( a cut from the shoulder, the other shoulder cut is picnic). You’ll want a spice grinder for this, or be prepared to put a lot of elbow grease into using a mortar and pestle. I use a coffee grinder to grind mine, just don’t use the same one you use for coffee, unless you want everything to taste weird.

I find this recipe super simple to make, it only take a little planning ahead. as you need to start it the night before, and then pop it in the oven 4 hours before you want to eat. which works perfectly for me, since I am usually pretty awful about timing things to get done when I have guests over to eat.
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5 lb pork butt
1/3 C. annato seeds
2 tsp. cumin seeds
1 TBSP Whole black pepper
1/2 tsp. whole cloves
8 Allspice berries
1/2 C. orange juice
1 C. lemon juice
1/2 C. white vinegar
1 shot(1.5oz) jose cuervo tequila(it is listed as gluten free on their website)
8 cloves garlic
2 TBSP salt
1-2 Hot peppers with or without seeds(optional)…originally recommended is 2 habanero peppers with seeds removed.
banana leaves(cooler, but really pretty optional)
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1. Grind spices(annato, cumin, pepper, cloves and allspice)
2. in blender place other wet and dry ingredients(minus meat and banana leaves). add ground spices and blend.
3. cut meat into 2 inch chunks. pour marinade over meat and marinade 8-12 hours.
4. preheat oven to 325 degrees.
5. wrap meat in banana leaves in an 8x13inch baking dish. and to make sure no steam escapes put a little aluminum foil over the top. or just use aluminum foil over the top making sure to cover tightly.
6. bake for 4 hours.

1 lb ground beef
1 28oz can gluten free enchilada sauce
1 large (6oz) can olives
12 corn tortillas
2 cups jack, or mozzarella cheese.
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1. brown ground beef. and fry tortillas in a little bit of oil( do not microwave, fry in skillet with a little oil. they will turn out soft and pliable.
2. mix ground beef, half cheese, half the olives and half a cup of enchilada sauce
3. spoon mixture onto tortillas and wrap. place the seam down in a large baking dish.
4. pour rest of enchilada sauce over the top and place the cheese and rest of olives on top.
5. bake at 375 for 15 to 20 minutes

ok, so I have found a few taco seasonings on the market that are not gluten free at all, so I figured some of us would probably just prefer not waste time trying to deal with which ones are ok and aren’t, and just make our own. its pretty easy to make, and you can make it in bulk to save some time later. if you make it in bulk, it takes about 2 1/2 TBSP of seasoning per pound of ground beef.

I tried to make cornbread a while back, but my wife complained about it having too strong of a corn taste. So I added a bit of gluten free flour to it. Its still pretty close to an authentic southern cornbread, but you are free to add a little honey to it if you want it a little sweeter.